Lemon Chicken With A Prosecco Buerre Blanc

Lemon Chicken With A Prosecco Buerre Blanc
A Smooth Velvet Sauce, Perfect For Fowl Or Fish!
Difficulty: Moderate
Prep Time: 25 minutes
Cooking Time: 1 hour, 30 minutes

Ingredients

1 6-7 lb. chicken roaster

1 lemon, sliced thin

zest of 1 lemon

juice of 1 lemon

1 cup onion, quartered

1 tsp  dried thyme

1 tsp dried tarragon

olive oil

minced parsley for garnish

salt

pepper

Cooking Tools

Roasting Pan

Medium saucepan 

Serve With Some Roasted Brussel Sprouts!

Directions
Preheat oven to 350 Degrees F.  Seperate the skin from the meat of the chicken breast gently. Lay lemon slices between the chicken breast and the skin. Drizzle olive oil, lemon juice on chicken. season with salt and pepper and sprinkle herbs and lemon zest on chicken. Stuff quartered onions into the cavity of the chicken. Bake in oven for 1 hour to 1 hour 30 minutes. Right before serving, pour Prosecco Buerre Blanc (recipe below) on top of chicken. Garnish with minced parsley.
Serves 4

Prosecco Buerre Blanc
Ingredients
2 cups of Prosecco
1 shallot, minced
2 tbsp white wine vinegar
1 stick of butter, cubed
salt

Directions
In a sauce pan, add Prosecco, vinegar and shallots in a sauce pan and cook on low for 20 minutes to reduce by half. Reduced heat down to a very low simmer and whisk in butter by individual cubes.  Whisk in each butter until it melts before adding another,  Repeat until all butter is dissolved and and the the sauce is silky smooth, salt to taste.  Cook's Note: The temperature too high with break the sauce.

Lamb Chops & Haricots Verts

Lamb Chops & Haricots Verts 
With A Classic French Demi Glace
Difficulty: Easy
Prep Time: 20 minutes 
Cooking Time: 20-25 minutes

Ingredients
8 lamb chops
8 oz. Haricots Verts (French green beans) trimmed
2 tsp Herb De Provence
Classic French Demi Glace + 4 parts water http://www.morethangourmet.com/pantry-stock-sauces-gourmet-soups/meat-stock-and-sauces/french-demi-glace
1 tbsp parsley, minced
2 tbsp olive oil
1 tsp butter
salt
pepper

 Cooking Tools
Indoor grill pan
Medium skillet with lid
Small sauce pan

Directions
Season lamb chops with Herb De Provence, salt and pepper on both side of chops.  Preheat grill pan on high heat, place chops in pan and cook for a few minutes on each side.  Set aside in a warm place until serving.  In a skillet, add 2 tbsp of olive oil on medium heat.  Toss in Haricots Verts and  sprinkle with salt and pepper.  You can add 1/2 cup of water to the beans and place lid on to steam the beans.  Cook until slightly tender, approximately 10 minutes.  In a small sauce pan, add in Demi Glace and 4 parts water, according to directions. Whisk until dissolved on low simmer, then add in 1 tsp of butter and whisk until blended.
To Assemble: In a serving dish, add in Sauteed Haricots Verts, place grilled lamb chops on top of beans and spoon Demi Glace sauce on top.  Garnish plates with minced parsley.
Serves 2